Duck Skewers

The duck meat turned out incredibly tender. The spices may overwhelm the taste of the meat, so adjust accordingly. The same marinade would probably work great with beef.

Ingredients :
2 duck breast
2 table spoon Sri Lanka style curry
2 shallots
2 cloves of garlic
2 tea spoon lemon juice
1/4 cup coconut milk
1 tea spoon salt
ingredients

***

1. Put the spices in a mortar and coarsely grind.
spices

2. Put the ground spices in a food processor along with the shallots, garlic, salt, and coconut milk.
blender

3. Pulse until mostly smooth.
blend

4. Cut the duck into cubes. I left the skin on thinking I might be able to crisp it up, but that didn’t work. Just remove it altogether.
cubes

5. Pour the marinade over the meat and stir to coat. Allow to marinate for at least an hour, up to overnight.
marinade

6. Thread onto skewers.
skewers

7. Pre-heat the oven to 375F. Sear the skewers in a pan to color all sides.
pan

8. Then transfer to an ovenproof dish and finish in the oven for 5-10 minutes.
cooked

9. Serve with peanut sauce.
serve

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Shawarma style chicken wraps

There are a lot of “do ahead” steps, but they don’t all need to be done at the same time.

Notes for next time :

  • Cook the chicken on a grill to let the fat drip away
  • Roast the garlic for the yogurt sauce.

Ingredients :
8 chicken thighs
Pita bread

For the marinade
3 table soup olive oil
1 tea spoon cumin
1 tea spoon paprika
1 tea spoon turmeric
1 tea spoon salt
4 garlic cloves, minced
Zest and juice of a lemon
Zest and juice of an orange
Black pepper, to taste

For the garnish
1 red onion
1/2 cup greek yogurt
2 cloves garlic, minced
1 table spoon olive oil
1 tomato, diced
Bread and butter pickles
Iceberg lettuce
ingredients

***

1. Combine the yogurt, garlic and olive oil for the garnish, Set aside and allow to mellow overnight.
garlic-sauce

2. Thinly slice the onion, cover with cold water. Cover and put in the fridge overnight.
onions

3. Combine the marinade’s spices and grind them to a rough powder.
spices

4. In a large bowl, combine all of the marinade ingredients.
marinade1

5. And stir to dissolve the spices.
marinade2

6. Remove the skin and bones from the chicken. Cut each thigh in half. Put in the marinade and stir to coat. Cover and marinade overnight.
chicken

7. Pre-heat the oven to 350F. Cook the chicken on both sides to get some color.
color

8. Finish in the oven until cooked through.
cooked

9. Open the pita bread. Slather with some yogurt sauce. Add the chicken, tomato, lettuce, onions, and pickles to taste. Roll and enjoy.
assemble

 

Chicken Chow Mein

A simple, quick, filling recipe. There are enough textures to keep things interesting, the ingredients are simple enough to make a cheap week-night option and the left overs (all the left overs. So many left overs) reheat beautifully.

Ingredients:
2 chicken breasts
1/4 cup + 1 table spoon Chinese stir fry sauce
2 cloves of garlic, minced
1 small cabbage
1 bag of chow mein noodles
1 cup carrots, shredded or julienned
1 bunch of green onions
Couple of handful of bean sprouts
Peanut oil
ingredients

***

1. Cut the chicken into cubes. Pour 1 table spoon of sauce over the chicken. Stir to coat and set aside to marinade.
chicken

2. Rinse the cabbage and remove the outer leaves. Cut in half and remove the core. Cut each half in half, and then slice thinly.
cabbage

3. Bring 6 cups of water to a boil in a large pot. Drop the noodles and cook for about 5 minutes.
noodle

4. Drain and rinse with cold water. Set aside.
noodles2

5. In a large skillet or wok, warm some of the peanut oil. Add the minced garlic until just fragrant.
garlic

6. Add the marinated chicken and allow to color (1-2 minutes)
chicken2

7. Add the white part of the green onions and the cabbage.
cabbage2

8. Once the cabbage has started to wilt, add the carrots.
carrots

*. Optional step: acknowledge that your cabbage is never going to wilt enough and transfer everything to the pot used to boil the noodles

9. Add the noodles.
noodles3

10. Add the 1/4 cup of stir-fry sauce and 1/4 cup of water. Stir to coat.
sauce

11. Add the green parts of the green onions and the bean sprouts.
sprouts

12. Stir well to combine, allow 1-2 minutes for the flavors to mingle.
combine

13. Serve warm.
serve

Chicken skewers with a yogurt marinade

The yogurt makes for extra tender chicken. The garlic scapes are less pungent than the garlic bulb and make for a more subtle taste.

Ingredients
2 chicken breast
4 garlic scapes (or more, to taste)
2 green onions
2 table spoon lemon juice
1/2 tea spoon salt
thyme, rosemary and black pepper to taste
ingredients

***

1. In a small food processor, combine the yogurt, garlic scapes, lemon juice, salt, herbs and black pepper.
marinade

2. Process until no large chunk remains.
blend

3. Cut the chicken into large cubes and coat with the marinade. Cover and put in the fridge overnight.
chicken

4. Assemble skewers with vegetables of your choice (I used onions and Bumblebee tomatoes)
skewers

5. Grill. The marinade will stick a bit to the grill as it caramelizes. Serve immediately.
grill

Goose breast with cranberry maple sauce

Easier than it looks and very tasty. One goose breast will feed two persons.

Ingredients
1 goose breast
1 french shallot, minced
2/3 cup fresh cranberries
1/4 cup maple syrup
1 cup veal stock
rosemary
salt and pepper
ingredients

***

1. Pre-heat the oven to 375F.
Score the fat of the goose breast in a cross-hatch pattern, bring careful not to cut the meat. Season with salt and pepper.
goose1

2. Put fat side down in a cold skillet and turn on to medium-heat. Allow the fat to render for 2 minutes, removing excess if needed.
goose2

3. Turn over and color the other side of the meat for 2 minutes.
goose3

4. Transfer to an oven safe plate and put in the oven for 15 minutes.
goose4

5. Drain most of the fat from the plate. Add the minced shallots and cook until translucent.
sauce1

6. Add the cranberries.
sauce2

7. Add the veal stock (don’t be like me, actually get your stock room temperature first).
sauce3

8. Add the maple syrup and rosemary.
sauce4

9. Bring to a boil and reduce the sauce. Adjust seasoning if needed.
sauce5

10. Take the goose breast out of the oven and allow to rest for 2-3 minutes.
goose5

11. Slice and dress with the sauce. Serve with roasted vegetables and a starch of your choice (I went with couscous).
plate

Lazy Jambalaya

Wholly inaccurate, but easy enough on a weekday. A satisfying one-pot meal with plenty of leftovers for lunches. Leftover portions freeze rather well, so that is always a bonus.

Ingredients :
3 Italian sausage (spicy)
1 onion, chopped
3 celery branches, chopped
1 yellow bell pepper, chopped
1 cup frozen peas
2 cloves of garlic, minced
1 can diced tomatoes
2 cups rice
4 cups chicken broth
1/2 table spoon cajun spices
1 table spoon paprika
1 lb shrimp
olive oil
ingredients

1. In a large enamel faitout or dutch oven, warm about a table spoon of the oil. Remove the casing from the sausages and add to the pot.
sausage1

2. Break apart into clumps as it cooks.
sausage2

3. Once the meat is almost fully cooked, add the onion, bell pepper and celery.
veggies

4. Stir in and cook for a  minute or two then add the frozen peas.
peas

5. Give the peas a mine to start thawing then add the tomatoes and garlic.
tomatoes

6. Add the rice. Stir it in, to coat the rice.
rice

7. Add the chicken broth, paprika and cajun spices.
stock

8. Bring to a boil then lower the heat to low and cover. Simmer for 10 minutes (to get the rice started)
cook1

9. Add the shrimps, still frozen, in a single layer on top.
shrimp

10.  Cover and return to heat for 5-10 minutes, or until the shrimps are nicely pink.
shrimp2

11. Allow to stand for a few minutes (the liquid will be absorbed). Portion out and enjoy!
serve

Hoisin pork & eggplant stir-fry

This was an exercise in pantry diving more than anything, but it turned out quite tasty.

Ingredients:
1 pork tenderloin
1 eggplant, sliced
1 onion, diced
2 cloves garlic, crushed
1 cup snow peas
1 table spoon soy sauce
1 table spoon sugar
1/2 cup hoisin sauce
3 table sauce rice vinegar
2 table spoon Sambal oelek
3 tea spoon cornstarch
peanut oil
ingredients

***

1. In a bowl, combine the hoisin, rice vinegar, sambal oelek and 1 tea spoon of the cornstarch. Stor together and set aside.
sauce

2. Thinly slice the pork. Combine the remaining cornstarch, the soy sauce and the sugar. Marinade the pork in this mixture for 30 minutes (See here).

Sear the pork until colored, set aside.
pork

3. Throw the onions in the pan and cook until translucent. Add the garlic and stir until fragrant.
onions

4. Add the eggplants and cook until they start to soften.
eggplant

5. Add the snow peas.
snap-peas

6. Add the hoisin sauce mix.
add-sauce

7. Return the pork to the pan. Stir to combine.
combine

8. Simmer until the eggplants are done.
simmer

9. Serve over rice.
plate